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招牌菜
in Senja's main dining hall you will find an open kitchen with glass.from your dining spot, you'll be able to see the chefs busying themselves preparing pizza and bread from a traditional baking oventhe rigatoni is like an elbow pasta but biggerand again it's served in a huge plate but the customer is only given a few pieces of rigatoniit is garnished with shaved or grated cheese
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菜的沙拉我吃不少，但是海鲜沙拉这么奢侈的食物就是第一次尝试。感觉很好。这个意大利海鲜沙拉其实没有什么调味。这道沙拉的首要条件就是海鲜够新鲜啦。如果很怕腥味的话旁边还是有很多柠檬片让你挤进去的。
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Dining at Senja is a real pleasure, thanks to the very friendly and knowledgeable staff, well-executed food and a serene, enchanting ambience. Our only complaints? The one-page menu is limited, with not enough options to warrant repeated visits. Prices are also really steep, but that's the trend for Saujana's outlets. Good stuff to munch on while waiting. The food is served quickly, so the wait isn't long. Beef carpaccio with marinated mushrooms and parmesan cheese. We loved how the three main ingredients blended together perfectly to make this a melt-in-your-mouth delight. Caprese salad with aceto balsamico dressing. Expertly done, but the serving was too small. Long Neck Shiraz 2006 (South Africa).
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Built on stilts above a scenic lake overlooking the beautiful tropical garden, Senja Italian Restaurant has a very romantic setting, with classy, exquisite seats and a bar with live band performance at night. Now that it is opened to all, for the daytime dining.And today I get an opportunity to sample the Antipasto Misto Lunch Buffet: 3-Course Meal. Polenta with Fennel and Gorgonzola DressingBeing a staple food of the north, this elegant mush is made from finely grounded maize, sprinkled with grilled fennel and light cheesy gorgonzola. Full of health goodness, it is soft, slightly sweet and creamy in texture.Filetto di Branzino con Spinaci Saltati Salso Mediterraneo e Bucce Di Arance Candite @ RM 75Alternatively, you can order from the ala carte menu. Two thick fillets of sea bass is moist and pretty well-balanced up with the spicy seafood sauce and orange zest. I enjoy its firm yet flaky texture, thumbs up!Tortino Morbido al Cioccolato con Caramel Croccantine e Gelato @ RM29Forget about French, in English it is simply dubbed as "Snickers Version 2009". Well, it is a piece of hot chocolate cake served with a strike of crunchy caramel biscuit topped with a scoop of chocolate ice cream. A double chocolate sensation it is, I shall call it the star of the day! The best moment arrives when the rich chocolate lava oozes out from the cake. A simple mixture of egg, butter and chocolate, in the hands of Chef Giunta, can be so rich and thick with the melt-in-the-mouth feel! What's more about it is the deep chocolate flavour pairs wonderfully with the Häagen-Dazs ice cream.
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